Creamy Mushroom Chicken Pasta (One Pot)

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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp Basil, Fresh
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  0.3 tsp 1/4 teaspoon salt (to season)
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  0.3 tsp 1/4 teaspoon pepper (to season)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  0.3 cup Wine, White, Dry
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  8 oz Mushrooms, Cremini
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  4 cup Low Sodium Chicken Broth
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  12 oz Evaporated Milk, Canned
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  0.3 cup 2% Milk
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  0.3 tsp 1/4 teaspoon salt (to taste)
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  0.3 tsp 1/4 teaspoon pepper (to taste)
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  10 oz Pasta, Penne, White, Dry
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  1 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 cup Parsley, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season all over with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the chicken thighs skin-side down and sear for 6–8 minutes until golden brown and skin is crispy, then flip and sear the other side for 4–5 minutes until no longer pink inside and internal temperature reaches 165°F. Transfer to a cutting board.
2. 2Add the diced onion to the same pot over medium heat and cook for 3–4 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for 1 minute until fragrant.
3. 3Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer over medium heat for 4–5 minutes until the wine reduces by about half.
4. 4Stir in the sliced mushrooms and cook for 3 minutes over medium heat, stirring occasionally, until the mushrooms release their liquid. Add the chicken broth, evaporated milk, and 2% milk. Bring to a gentle simmer over medium heat, then add the penne pasta and stir. Simmer for 12–15 minutes over medium heat, stirring occasionally, until the pasta is al dente and the liquid has reduced slightly.
5. 5Stir in the grated Parmesan cheese until fully melted into the sauce, about 1 minute. Slice the reserved chicken thighs into strips and stir into the pasta mixture. Remove from heat and let sit for 5 minutes to thicken. Taste and adjust seasoning with salt and pepper as needed.
6. 6Divide evenly into 6 airtight containers while hot. Store fresh basil and parsley separately, then garnish each portion with fresh herbs and extra Parmesan when serving or reheating.